Osso Buco

Milanese braised veal shanks, slow-cooked until the meat falls from the bone and the marrow is spooned from the center. Ingredients: veal shanks, flour, onion, carrot, celery, white wine, tomato paste, broth, bay leaf, lemon zest, garlic, parsley. Recipe: 1) Tie shanks, flour and brown in butter. 2) Soften onion, carrot and celery. 3) Add wine, tomato paste and broth. 4) Braise covered on low heat about 2 hours until tender. 5) Make gremolata from lemon zest, garlic and parsley. Serve: with saffron risotto, gremolata scattered over. History: a Milanese classic whose name means 'bone with a hole', prized for the marrow.